Step-by-step

1.

Place the butter, honey and sugar in a small saucepan over medium-low heat and cook, stirring, for 5 minutes or until butter melts and mixture comes to the boil. Remove from heat and set aside for 10 minutes to cool slightly.

2.

Sift the flour, baking powder, bicarbonate of soda, ginger, cloves, allspice, nutmeg and cardamom into a large bowl. Add the lemon rind, mixed peel and almonds and stir to combine. Add the egg and the honey mixture and stir to combine. Cover with plastic wrap and set aside for 1 1/2 hours to rest.

3.

Preheat oven to 180°C. Line 2 oven trays with baking paper. Turn dough out onto a lightly fl oured surface and gently knead until smooth. Roll out to a 5mm-thick disc. Use a 6cm-diameter heart-shaped pastry cutter to cut out shapes from dough and place on the lined trays, leaving 3cm for spreading. Use a floured fingertip to push a dent into the middle of each biscuit. Spoon a little marmalade or jam into each indentation. Bake in preheated oven for 10-12 minutes or until biscuits are lightly golden. Remove from oven and set aside on trays to cool completely.

4.

Use a round-bladed knife to spread a little of the melted chocolate on the base of each biscuit and allow to set.

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